Perfect Prime Rib Roast Recipe

How to make it

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• Making Prime Rib at home is so easy, just do it.
• Remove roast from package, rinse, pat dry. See Photo
• Place on aluminum foil
• Liberally coat with olive oil
• Turn roast so bottom is up and begin sprinkling granulated garlic on bottom then sides and top. See Photo
• Rub garlic in well. See Photo
• Pour more oil over roast, work in with garlic.
• Heavily sprinkle Montreal seasoning on all sides of the roast. You can see the amount is very liberal and once it is sprinkled on pack it down. See Photo
• Push meat thermometer into middle of the roast, just past the middle closer to the bone. See Photo
• Wrap foil around the roast allowing thermometer to show. Place on rack so it is easy to take from the oven or off the grill.
• This was cooked on the closed bbq grill over indirect heat about 2 hours at about 350 degrees and removed when the meat temperature read 125F.
• It should be allowed to set (rest) for about 20 minutes in the wrapped foil. Watch for the temperature to 140-145 just over rare to medium rare.
• Letting the roast rest helps keep the juices in the meat when it is sliced. For a Medium roast (which I think is cook too long), cook to 140 degrees and it will rise to about `155-160.
• The center slices will be medium rare, and medium as you get to outside and a well done outside cut.
• If you didn't buy a roast that was wrapped in twine (bones cut from roast), for easier slicing run a long blade knife along the bones, set the roast on the cutting board and slice on!
• I indicated to let the juices in the aluminum foil to set for a little while. You can speed this up by wrapping the foil sides up so all the juice is in the middle, place in refrigerator about 5 minutes. The heavy greasy hardens and then you can open the foil and pour off the yummy au jus.
• Can be served with prepared horseradish and sour cream.
• Use same procedure when cooking in a oven. I feel it is better to cook (2) 2-3 rib roasts then a larger roast.
• The smaller roasts cook at a more even temp, while the larger roasts have to cook longer to get the middle cooked so the outer portions over cook.
• Look for lots of marbling in the meat (yes it is fat) but it is what gives the meat flavor and tenderness.
• Ask for the ribs from the small end of the rib rack, the butcher will know what this means.
• I wrap the roast in foil. You can see in the pictures it keeps the moisture in and the meat is just flawless.